These mini pumpkin pies are the perfect bite sized dessert for Thanksgiving! Easy to make in a muffin pan with buttery pie crust and pumpkin pie filling.
If you love pumpkin recipes other must-try fall treats include pumpkin bread, pumpkin pie and pumpkin cheesecake!
Table of Contents
Why I Love Easy Miniature Pumpkin Pies
- Easy to make: Mini pumpkin pies taste just like pumpkin pie but you don’t have to pre-bake the crust and there is no long baking or cooking time.
- Mini pumpkin pie bites: This bite-sized mini dessert is perfect for a Thanksgiving dessert platter along with mini pumpkin cheesecakes.
Mini Pumpkin Pie Recipe Ingredients
Find full printable recipe with specific measurements below.
- Pie crust: I used refrigerated store-bought pie dough but this pie crust recipe or a graham cracker crust would make this mini pumpkin pie recipe extra special!
- Large eggs: This binds the ingredients and helps the pie set properly.
- Vanilla extract: Real vanilla adds rich taste.
- Granulated sugar: White granulated sugar adds sweet taste.
- Spices: Ground cinnamon, ground ginger or ground cloves. You could substitute pumpkin pie spice.
- Salt: Balances the sweetness.
- Pure pumpkin puree: I use Libby’s 100% pure pumpkin. Do not use canned pumpkin pie filling which has added ingredients.
- Evaporated milk: Use whole milk evaporated milk for a better creamy texture.
Recipe Variations
- Brown sugar: You can substitute equal amounts of light or dark brown sugar if preferred. Or use 1/2 cup brown sugar and 1/4 cup granulated sugar.
- Pumpkin puree: Homemade pumpkin puree can be used but will need to be blotted to remove excess moisture.
- Two-bite small pumpkin pie recipe: Instead of a standard muffin pan use a mini muffin tin for bite-sized treats! Baking time will decrease so start checking around 15-20 minutes.
- Serving mini pumpkin pies: Serve at room temperature or chilled with a dollop of homemade whipped cream and sprinkle of cinnamon.
How to Make Mini Pumpkin Pies
Roll out pie dough on a floured surface to about 1/8- to 1/4-inch thick. Cut dough into 12 circles using a round cookie cutter that are each 3 1/2-inch wide. Place discs inside the greased muffin cups, molding dough to sides.
Make filling by first beating eggs in a large bowl then whisking in vanilla, sugar, cinnamon, ginger, cloves, and salt. Whisk in pumpkin then gradually add evaporated milk. Divide pumpkin pie filling evenly between the 12 muffin cups.
Bake at 350°F for 30 to 40 minutes, or until the filling is cooked and top of crust is golden brown. Cool for 10 minutes in the pan before removing to a wire rack to cool completely before serving.
Recipe Tips
- How to tell when mini pumpkin pies are done baking: They should not jiggle in the center when you give the pan a little shake.
- Cookie cutter: If you don’t have this size of cookie cutter, use a cup lid or lid for a 16 oz mason jar.
- Make ahead: Make these up to 5 days before Thanksgiving. Store in an airtight container in the refrigerator and garnish right before serving.
- Freezing: Cool baked mini pumpkin pies completely then place in a freezer friendly Ziplock bag in a single layer or with parchment paper between the layers and freeze up to 3 months. Thaw overnight in the refrigerator.
Love mini desserts? Mini cheesecakes with graham cracker crust, mini M&M cookies and mini fruit tarts are other treats we love!
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Mini Pumpkin Pies
Video
Ingredients
- 1 unbaked pie crust
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon Kosher salt
- 1 (15-ounce) can pure pumpkin (I use Libby's 100% pure pumpkin)
- ¾ cup evaporated milk
- Whipped cream for topping
Instructions
- Prep. Preheat oven to 350°F. Spray a 12-cup muffin pan with nonstick cooking spray.
- Roll out the pie dough on a floured surface to about 1/8- to 1/4-inch thick. Using a cookie cutter or wide-mouth lid, cut 12 circles, each 3 1/2-inch wide. Place discs inside muffin cups, molding the dough to the sides.
- Pumpkin pie mixture. In a large bowl, beat 2 eggs. Whisk in 1 teaspoon vanilla, 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/2 teaspoon salt until combined. Whisk in 15 ounce canned pumpkin. Gradually whisk in 3/4 cup evaporated milk until the mixture is smooth. Divide filling evenly between the muffin cups.
- Bake for 30 to 40 minutes, or until the filling is cooked. Place a knife in the center to make sure it comes out clean.
- Cool 10 minutes. Run a knife around the edges of the pies and transfer to a cooling rack to cool completely (about 3 hours). Top with homemade whipped cream when ready to serve.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Desserts, Nut-Free, Pies + Tarts, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Loves the cake very much, thank you for sharing this recipe
I love that these are mini! We loved them and we are making them again for my son’s birthday AND for Thanksgiving! Great recipe.
These are SO good! My kids loved them so much
These mini pumpkin pies were perfect for the party I brought them to, they fit in so well with fall and were the perfect snack size, not to mention how good they were.